Honey Mustard Chicken Sliders (Print)

Golden chicken bites paired with honey mustard, cheddar, and fresh toppings. Ideal for easy lunch or party bites.

# Ingredients:

→ Chicken and Breading

01 - 2 lbs boneless, skinless chicken breasts, cut into slider-sized portions
02 - 1/2 cup all-purpose flour
03 - 1 teaspoon paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon cayenne pepper
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs, beaten
10 - 1 cup panko breadcrumbs
11 - 1/2 cup vegetable oil for frying

→ Honey Mustard Sauce

12 - 1/2 cup mayonnaise
13 - 1/4 cup Dijon mustard
14 - 1/4 cup honey
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon garlic powder
17 - 1/4 teaspoon salt
18 - 1/4 teaspoon black pepper

→ Sliders Assembly

19 - 12 slider buns
20 - 4 slices cheddar cheese, quartered
21 - Lettuce leaves for topping
22 - Sliced tomatoes for topping
23 - Pickle chips for topping

# Instructions:

01 - Cut chicken breasts into slider-sized portions approximately 2 to 3 inches square and 1/2 inch thick. Butterfly thicker pieces to ensure even cooking throughout.
02 - Arrange three shallow bowls in sequence. Bowl 1: combine flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Bowl 2: beaten eggs. Bowl 3: panko breadcrumbs.
03 - Dredge each chicken piece in the flour mixture, coating all sides. Dip into beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Place breaded chicken on a plate or baking sheet and allow to rest for 10 to 15 minutes to set the coating before frying.
05 - Pour vegetable oil into a large skillet to approximately 1/4 inch depth. Heat over medium-high heat until a breadcrumb dropped into the oil sizzles immediately and turns golden.
06 - Working in batches to avoid overcrowding, fry chicken for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Do not crowd the pan.
07 - Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
08 - In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth. Adjust seasoning as needed. Refrigerate for 30 minutes before serving for optimal flavor development.
09 - Lightly toast slider buns if desired for added texture and to prevent sogginess from the sauce.
10 - Spread honey mustard sauce on both halves of each bun. Place a piece of fried chicken on the bottom bun. Top with cheddar cheese, lettuce, tomato slices, and pickle chips as desired. Cap with the top bun.
11 - Serve immediately while chicken remains warm and crispy for optimal enjoyment.

# Pro Tips:

01 -
  • The chicken stays impossibly crispy even when stacked, thanks to that crucial resting step before frying.
  • Your honey mustard sauce becomes so good you'll find yourself dipping everything from fries to vegetables into it.
  • These come together faster than you'd expect once you've set up your breading station like an assembly line.
02 -
  • Do not skip the resting period after breading—I learned this the painful way when my oil splattering and coating bits scattered everywhere because the breading wasn't set.
  • The honey mustard tastes drastically better after chilling, so make it first or the night before if you can; the flavors actually taste more defined and less muddled.
03 -
  • Use an instant-read thermometer if you have one—it's the difference between guessing and knowing your chicken is perfectly cooked every single time.
  • Cold honey mustard sauce straight from the fridge tastes sharper and more defined than room temperature; the contrast with warm chicken is genuinely delicious.
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